Preheat the oven to 220°C (425°F/gas 7). Place a large roasting tin with a knob of Beef Dripping into the oven to get very hot.
Add the Pork Sausages to the heated tin (careful of splatter), toss in the fat to coat, then return to the oven and brown the sausages for about 12–15 minutes until starting to caramelize.
While the sausages brown, make the batter: in a bowl whisk together Plain Flour and a pinch of Salt. Make a well in the centre, add the Eggs and gradually whisk in the Milk until you have a smooth, pourable batter; leave to rest for 10–15 minutes.
When the sausages are browned, carefully remove the roasting tin from the oven. Arrange the sausages evenly and quickly pour the rested batter over them. Return to the oven and bake for 25–30 minutes, or until the batter has risen and is deeply golden and crisp on top. Do not open the oven during this time.
While the toad in the hole bakes, prepare the onion gravy: thinly slice the Onions. Melt the Unsalted Butter in a frying pan over medium heat, add the onions and cook gently for 10–12 minutes until soft and starting to caramelize.
Stir a spoonful of flour into the softened onions to absorb the fat, then slowly pour in the Beef Stock while stirring to create a smooth gravy. Add the Worcestershire Sauce and season to taste with salt and Black Pepper. Simmer for 5–8 minutes until slightly reduced and glossy.
Serve the golden toad in the hole straight from the oven with generous ladles of the onion and beef gravy. Enjoy immediately while the batter is at its crispiest.
